FireLake 21 days Aged Tomahawk Steak

The Twin Cities Live Book Club is back and once again, members will be meeting inside Firelake Grill House and Cocktail Bar at Radisson Blu in Mall of America. Firelake’s executive chef, Dinesh, is cooking up a steak straight out The Flintstones and will have you yelling “Yabba Dabba Do!”

The 3 weeks Aged Tomahawk Steak is a long-bone Rib Steak. The extremely long bone makes it stand out from any other steak you have ever seen. It is guaranteed to make an impression. Like a Rib Steak, it has a well-marbled Rib Eye at its center and delicious Rib Eye Cap that wraps around one side of the steak. Each Tomahawk is about 2" thick because it is the entire width of a rib. We use center cut steaks to avoid the pieces with the largest fat deposits and smallest Rib Eye Cap.

They are grass fed for about 85% of their lives and finished on a high-quality corn/grain diet to increase tenderness and mobilization. This beef has been grading prime by the USDA.

Season generous with olive oil, salt & pepper. Seasoning should only be done right before you’re ready to put the meat on the grill.

Cook the Tomahawk gently to start, not sear it.

Place the seasoned meat over the medium heat side of the grill.

To ensure an even cook and also keep an eye out for hot spots, flip the Tomahawk over every 5 minutes or so, not only flipping end to end, but also side to side.

Once you’re 15 or so minutes into the cook, you’ll want to start paying attention to the temperature and checking it regularly. The very center will be the last to warm up, and you might find the edges will be 10-15 degrees hotter. While a finished medium-rare steak is about 132-134F, we’ll be working with lower temperatures to account for the extra heat added when we sear it.

Rest the meat at least 5-7 minutes and I recommend finishing with a sprinkle of salt flakes, a patty of FireLake garlic butter on top before you serve.